Method

Main

1

For pork rillettes, place pork belly in a bowl and combine with 1 tbsp sea salt. Cover and refrigerate overnight. Preheat oven to 150C. Combine pork and remaining ingredients in a casserole and bake, covered, for 3 hours. Strain through a fine sieve, discard garlic, thyme stalks and cinnamon and reserve fat. Using two forks, shred meat and season to taste with freshly ground black pepper. Spoon meat into a sterilised jar, pour over reserved fat, cool and seal. Will keep, refrigerated, for up to 3 months.

2

For garlic vinaigrette, combine garlic in a mortar with 2 tsp sea salt and, using a pestle, crush to a paste. Add mustard and whisk in vinegar and olive oil. Season to taste, then stir through sugar and set aside.

3

Trim leaves from chicory and discard stalks. Wash chicory and endive leaves in cold water, then pat dry with a tea towel and tear coarsely.

4

Fill a deep-sided frying pan with water and bring to a simmer over low heat. Gently break in eggs and poach for 3 minutes for soft yolks. Remove with a slotted spoon and dry on an absorbent paper-lined plate.

5

Spoon desired amount of rillettes into a frying pan and cook over medium heat for 5 minutes until crisp. To serve, arrange leaves on plates, scatter with rillettes, top with poached eggs and drizzle with dressing.